Invisible gateau with courgettes and Taleggio cheese

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Vegetables

350 g potatoes
500 g courgettes
2 medium-sized onions
200 g Taleggio cheese
Nutmeg, freshly grated
Salt
Pepper

Sauce

3 eggs
1½ dl milk
40 g butter, melted
120 g flour
1 tbsp baking powder
2 tbsp flat-leaved parsley, finely chopped

Preparation

Peel the potatoes and then shave them and the courgettes into thin slices. Cut the onions into fine strips. Cut the Taleggio cheese into slices. Mix the vegetables and the onions together and season with nutmeg, salt and pepper.
For the sauce, mix the eggs, milk and butter together well. Combine the flour and baking powder and fold gently into the egg mixture along with the parsley.
Add half of the vegetables to the prepared cake tin and press down well. Pour half of the sauce over the vegetables. Arrange the Taleggio cheese down the middle of the tin. Cover over with the remaining vegetables and press down again. Pour on the remaining sauce. Put the dish on the wire shelf in the cold cooking space. Bake (1 step).

Cooking steps

Hot air humid 180°C for 1 Hrs
  • Cake tin, length about 30 cm, greased
  • Wire shelf
Quantity Ingredient
2 medium-sized onions
Nutmeg
1 tbsp baking powder
120 g flour
Salt
1½ dl milk
500 g courgettes
Pepper
350 g potatoes
2 tbsp flat-leaved parsley
40 g butter
3 eggs
200 g Taleggio cheese

Customer reviews (1)

  • Romain B.

    Customer review inFrench

    Délicieux

    February 22, 2018

    Environ 1h de préparation et autant de cuisson, résultat comparable a un soufflé, leger et fin, a refaire et le taleggio est parfait

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